Food expiration dates can be confusing for American consumers. Labels such as “Best if Used By,” “Sell By,” and “Use By” appear on everything from milk and yogurt to canned goods and frozen meals. However, these dates do not always mean food becomes unsafe immediately after the printed day.
Understanding food labeling, proper storage, and food safety guidelines can help households reduce waste while protecting themselves from foodborne illness.
Understanding Common Food Date Labels
Different date labels serve different purposes, and their meanings depend on the product and applicable regulations.
- Best if Used By: Usually indicates when a product is expected to have its best flavor, texture, or quality. Some foods may remain suitable afterward if stored correctly.
- Sell By: Primarily helps retailers manage inventory and rotate products. It is not necessarily the date consumers must discard the food.
- Use By: Often identifies the manufacturer’s recommended period for maintaining quality. However, certain products, including infant formula, have specific requirements that consumers must follow.
- Freeze By: Generally indicates when freezing is recommended to preserve quality.
Not every food follows the same labeling rules. Consumers should check product instructions and official food-safety guidance rather than assuming all dates have identical meanings.
Are Food Expiration Dates Federally Regulated?
The United States does not have one universal federal expiration-date system covering every food product. Requirements vary according to the food category, applicable federal rules, and state regulations.
Many dates on ordinary packaged foods relate primarily to quality rather than a strict safety deadline. However, infant formula is an important exception because its labeled date has specific significance.
The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) provide guidance on food labeling, storage, and safe handling.
Why Food Quality and Safety Are Different
Food quality refers to taste, freshness, texture, and appearance. These characteristics can decline over time without necessarily making a product unsafe.
Food safety concerns whether a product may contain harmful microorganisms or other hazards. Dangerous bacteria can grow without producing noticeable changes in smell, color, or taste.
For example, crackers may become stale after their best-quality date, while cooked leftovers left unrefrigerated for too long may become unsafe even if they look normal.
Never taste questionable food to determine whether it is safe.
Safe Refrigeration and Food Storage
The USDA recommends keeping refrigerators at 40°F (4°C) or below and freezers at 0°F (-18°C) or below.
Perishable foods should generally not remain at room temperature for more than two hours, or one hour when temperatures exceed 90°F (32°C).
Keep meat, poultry, seafood, dairy products, and prepared meals refrigerated according to their storage instructions. Store raw meat separately to prevent its juices from contaminating other foods.
Refrigeration slows the growth of many harmful microorganisms, but it does not stop every form of deterioration. Incorrect storage can make food unsafe before its printed date.
Milk, Yogurt, and Other Dairy Products
Milk and refrigerated dairy products can lose quality when exposed to warmer temperatures or stored for extended periods. Keep containers refrigerated, close them after use, and follow instructions for opened products.
Changes in odor, texture, or appearance may indicate spoilage, but normal appearance does not guarantee safety.
Mold on soft dairy products, such as yogurt or cottage cheese, is a reason to discard the product rather than remove only the visible spot. Raw milk also carries additional foodborne illness risks because it has not undergone pasteurization.
Eggs, Meat, and Poultry
Eggs should be refrigerated according to package instructions and handled carefully. Clean-looking shells do not guarantee that eggs are free from harmful bacteria. Cook eggs thoroughly, particularly when serving children, older adults, pregnant people, or individuals with weakened immune systems.
Raw meat and poultry require equally careful handling. Refrigerate them promptly, prevent cross-contamination, and cook them to the recommended internal temperatures. Ground meat and poultry need particular attention because harmful microorganisms may be distributed throughout the product.
Follow USDA storage recommendations for each type of meat, and never rely on a printed date alone to determine whether improperly stored food is safe.
Canned and Frozen Foods
Commercially canned foods can maintain quality for extended periods when stored in a cool, dry place and their containers remain intact. Discard cans that are swollen, leaking, badly rusted, or deeply dented, especially around the seams. Never taste food from a suspicious container.
Freezing preserves food by slowing microbial growth. Food maintained continuously at 0°F (-18°C) can remain safe for a long time if it was safe when frozen, although its quality may decline.
Freezer burn can affect flavor and texture but does not, by itself, make food unsafe. Thaw frozen food in the refrigerator or use another recognized safe thawing method. Never leave perishable food on the counter to thaw for extended periods.
Bread, Produce, and Packaged Snacks
Bread, crackers, cereal, and similar products often carry dates related to freshness. Store them in clean, dry conditions and protect them from moisture and pests.
If mold appears on soft bread, discard the loaf because contamination may extend beyond the visible area.
Fresh fruits and vegetables have varying storage needs. Refrigerate cut produce and other items requiring cold storage, and wash produce appropriately before eating. Discard extensively spoiled items and follow package instructions for pre-cut products.
Buying quantities that match household needs and freezing suitable foods can help reduce unnecessary waste.
Infant Formula: An Important Exception
Infant formula must be handled differently from many ordinary packaged foods. Never use formula beyond its labeled use-by date. Follow the manufacturer’s preparation, refrigeration, and disposal instructions carefully.
Prepared formula has specific time limits, and leftover formula from a baby’s feeding should be discarded rather than saved for later. Powdered formula is not sterile, so additional precautions may be necessary for vulnerable infants.
Parents should consult a pediatrician or qualified healthcare professional when they have questions about safe formula preparation.
Practical Tips for Reducing Food Waste Safely
Americans can make better food-storage decisions by following a few simple practices:
- Check refrigerator and freezer temperatures regularly.
- Follow package instructions and recommended storage periods.
- Refrigerate perishable groceries promptly.
- Label leftovers with preparation dates and use them within recommended time limits.
- Keep raw foods separate from ready-to-eat products.
- Discard food that has been stored unsafely, even if it looks or smells normal.
- Plan grocery purchases around household needs.
Final Thoughts
Food expiration dates are useful, but they do not tell the entire story. Understanding the difference between quality labels and safety requirements helps consumers make informed decisions.
Proper refrigeration, careful handling, appropriate cooking, and attention to product-specific instructions are essential for reducing foodborne illness and avoiding unnecessary waste.
For reliable guidance, consult the USDA Food Safety and Inspection Service and the FDA. When food has been stored improperly or its safety is uncertain, following established food-safety recommendations is more dependable than relying on appearance, smell, or a printed date alone.